It could be because you used “lean” turkey. I have discovered that any ground turkey that says “lean” or says anything lower than 85% lean – it just tastes NASTY like cardboard. Try to find the ground turkey that is the LEAST lean.. the fat keeps it more moist and tasting MUCH better.

Like your turkey sausage with apple recipie…can you email me cooking instructions.
Thanks
Ingrid

Hi Heidi – I’m so sorry to hear what you’re going through. First, I advise you take a deeeeeeeep breath. Remember that when we are stressed we literally cannot digest our food as well. No matter how perfectly you rotate your foods, if you’re super stressed about it – it won’t do you the good it should.

I think the most important step is throwing out all notions of what is “breakfast” food – you can eat anything you’d eat for any other meal for breakfast. If you want broth and pureed carrots for breakfast – why not? If you want broccoli and salmon for breakfast, go for it!

Something fun to eat for breakfast tomorrow: http://satisfyingeats.com/breakfast/frosted-corn-flakes-cereal/

I like this with coconut yogurt.

Also bear in mind that if you eat a food more than once if four days you will not develop an intolerance to it instantly. The goal is to keep variety in your diet and not wind up eating the same foods every day over and over again.

Sue – I like it with applesauce, pear sauce, or even pureed carrots (they are sweet!)

I also love coconut (shredded, unsweetened) softened in some coconut milk (like oatmeal) once you’ve reintroduced coconut.

Also good – cooked avocado!!

There so so many options based on what you’ve introduced once you get over the hump of eating non-traditional food for breakfast! Enjoy!!

Hi Greg – we’re glad you’re having good results! Don’t forget to continue adding in new foods from the approved foods list. You can get it here: https://healthygut.com/scd-quick-start-guide/ Add one new food every three days.

Thanks for sharing Linda!

These both sound great 🙂

I just added it to my steamer for the last few minutes of cooking my veggies and it was super moist.

Hi Eva, we recommend the SCd diet or something similar, as we have had great success with people in your same shoes. Please read this article here: https://healthygut.com/the-specific-carbohydrate-diet-cures-gerd/ The best place to start the SCD diet is here: https://healthygut.com/scd-quick-start-guide/

I also have a list of intolerant foods that is a mile long, being celiac with hashimotos, I have developed leaky gut, which has caused great suffering for years.I understand that my safe foods,things I ate regularly came out of my intestines and my body built up an immune reaction, which showed up as intolerance. After years of being gluten free,I find myself having to start over. I can do blended smoothies, soup,homemade , meat and cooked veggies. I am finding it hard to eat in the world. But I am determined to work this out. Get a great naturopath who can help you with digestive enzymes and support.

For frying in minimal oil, I wipe a small amount of oil around the pan just with a clean finger, quick and easy (it is going to be sterilised anyway when you heat the pan).

Thanks, Ammy
Meat cooked in oil is no longer even mildly appealing to me so this sounds great!
To your health!
Peg

One more thought, Katie… too much food in one sitting can also lead to blood sugar spikes and then lows. Maybe try having the kefir and bread as a snack mid-morning. I know it’s exciting that the food is actually staying in you and getting digested! Keep it up and wishing you the best!

Katie, almond flour is high in PUFAs (polyunsaturated fatty acids), and a diet high in PUFAs can trigger an inflammatory response. When you use almond flour, you’re consuming a whole lot of almonds without realizing it. Almond flour is also high in enzyme-inhibitors, which is why I generally eat nuts between meals, away from other foods. Not a firm rule; just a general guideline. …I feel better after lowering my consumption of nuts. For me, too many almonds would leave me feeling lightheaded, ‘spacey,’ and a little shaky. I don’t know if that could be what’s causing you to feel shaky or not, but the other thing to consider is this: generally, people get shaky when their blood sugar rises to quickly (from eating sugars/carbs) and then it plummets. In my case, I do best with an all/nearly-all-protein breakfast and save the carbs for later in the day. My body needs protein first and then my blood sugar seems to stay pretty stable all day. Sugar of any sort first sets me up for possible blood sugar dips and shakey, weak, irritable-feeling all day.

I wanted to share my own standard, because it makes my life easier and that’s what counts when you need to throw something together quickly.

Here’s what I do.
Take a bunch of greens like kale or collard, spinach etc. and cut up and put in a medium saucepan. You can cut up carrots, celery and other kinds of veggies and add them too if you like. Add about an inch of water in the bottom of the pan. Take a pound of thawed ground meat, make a big patty and make it fit into the top of the pan as flat as possible. Sprinkle with salt. Put the lid on and simmer until the meat is all the way done. Add butter if it was a lean type of meat. Put what you don’t eat in the fridge. This makes 3-4 servings and can stand in for other meals when in a hurry.

I know, not as exciting as sausage and I do get tired of this but it’s the best quick healthy meal I can come up with. There’s no frying so it’s about as healthy as you can get.

And, JOYCE, there is an answer for you in the GAPS diet, which I think is the next step up that you should be looking at given the severity of your situation. Basically, it involves taking in home-made broths (and little else) for the first stage, which will speedily heal your gut better than anything else. Then you can gradually add in other foods. Do look up the specific instructions on how to do this, you want your broth to contain gelatin and make sure to avoid fibrous foods while doing this step.

Best of luck!

I usually use both! Bleach free parchment paper on the inside, aluminum foil on the outside. I’ve found that high heat can affect the parchment paper.

Thanks for sharing this recipe. Have a happy, gut healthy day!

Totally! Lamb is good pork or any meat will work.

I am interested in trying this recipe. I currently have 1lb of ground turkey. Just wondering if I should adjust the temperature (300?) Also curious to know if I should still bake for 2 hours?

Many thanks,
David

If you do it let us know how it works

I’d recommend using venison.

Just thinking this might also work nicely using a muffin tin for cooking … might be easier to be consistent with amounts/servings, for those concerned with getting enuf calories. Can’t wait to try this recipe – thanks Jordan 🙂

Hi Joyce, it sounds like you have severe leaky gut. I’d say start with what meat you can eat and peel, cook, and puree your fruits and veggies. Digestive enzymes will likely help a TON, we use GI Pro Health’s “Prozymes”

In good health,

Jordan

@Claire – I’ve never specifically researched the Aluminum link before. So I can’t really comment on it. I still use it and in the grand scheme of pollutants in our environments it seems low risk compared to others we might contact everyday.